Ingredients

• 3 to 4 pounds beef short ribs
• 2 tablespoons oil
• 1 medium onion, diced (divided use)
• 2 medium carrots, peeled and diced (divided use)
• 2 celery stalks, diced (divided use)
• 4 cloves garlic, chopped
• 3 ounces tomato paste
• 3 tablespoons flour
• 1 cup red wine
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried tarragon
• 8 juniper berries
• 32 ounces beef broth or enough to cover the ribs
• ½ cup diced green bell pepper
• Salt and black pepper

Directions

Preheat oven to 325^o. Salt and pepper the ribs on all four sides. In a large Dutch oven heat the oil and brown the ribs on all sides. Remove the ribs and set aside in a bowl. Put one half of the carrots, celery, onions, and garlic into the Dutch oven. Add salt and sauté for 5-7 minutes stirring occasionally. Add the tomato paste and cook stirring slowly for 2-3 minutes. Add the flour and cook for 2-3 minutes. Add the red wine and simmer for 2-3 minutes, stirring to loosen any bits at the bottom of the Dutch oven. Add the bay leaf, thyme, tarragon and return the browned ribs to the Dutch oven. Cover the ribs with the beef broth and bring to a simmer. Place the Dutch oven into the oven and cook for 2 ½ hours or until the meat begins to pull from the bone. When done remove from the ribs and strain the liquid. Add the reserve diced onion, celery, carrots, garlic and bell pepper to the liquid and simmer for 15 minutes. Taste and adjust seasoning with salt and pepper. Gently return the ribs to the liquid, heat through and serve.

Serves 4-6